Microwave vacuum drying of foods with temperature control by power modulation

Monteiro, Ricardo Lemos; Gomide, Aline Iamin; Link, Jade Varaschim; Carciofi, Bruno Augusto Mattar; Laurindo, João Borges

doi:10.1016/j.ifset.2020.102473

Cited by 33 publications

(17 citation statements)

References 38 publications

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“…The outcomes of this study were similar to previously reported results (Kone et al, 2013; Li et al, 2010; Pereira et al, 2007). Also, the results of Monteiro et al (2020) demonstrated even when applying very low fixed power (incremental power density) during the microwave drying process led to burn the product surface but this study revealed that applying high power with the decremental power density and moderated power with fixed power density led to prevent the burning of products. Similar results also were reported by Luo et al (2019) that decreasing microwave power with moisture content necessitated for preventing the burning and controlling the product temperature.…”

Section: Resultsmentioning

confidence: 53%

“…Also, in variable modes, below the MC of 2 d.b., the microwave power reached 150 W and drying has continued until the MC reaches the final value (Figure 4b). Monteiro, Gomide, Link, et al (2020) outcomes underlined the same results that the MPD certainly decreased for better control of drying process. The results of the appearance quality of the banana slices that were monitored by machine vision during the drying process were shown in Figure 8.…”

Section: Resultsmentioning

confidence: 63%

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Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Sabzevari

Behroozi‐Khazaei

Darvishi

2021

J Food Process Engineering

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The required microwave power input and moisture content prediction in microwave‐hot air dryer are challenging. In this study, two artificial neural networks (ANN) were investigated for modeling of moisture content of banana slices and required microwave power input. The experiments were done in five levels of microwave power density (MPD) (4, 5, 6, 7, and 8 W/g) with fixed mode and two levels (6 and 8 W/g) with variable mode at 40°C hot air temperature. The initial MPD, mode, and time were used as input variables in both ANN models. The ANN with 3–5–5–1 structure had best performance for MC modeling with 0.0148 of RMSE and 0.9998 of R for testing data. Also, the ANN with 3–3–1 structure could predict the microwave power with 14.013 of RMSE and 0.9929 of R for testing data. Real‐time verification of developed models showed that developed ANN models could predict microwave power and MC with fixed MPD with good reliability and confidence for online drying control but did not reasonably satisfy for variable MPD. Also, the appearance quality of the banana slices was monitored by machine vision. The results showed that the percentage of banana charring at the fixed MPDs of 6, 7, and 8 is equal to 12%, 24%, and 29%, respectively, whereas no burns were observed at the other power density levels. Practical applications The main benefit of microwave drying is volumetric and high‐efficiency heating. But the temperature of the product at the end of drying process increased and brunt the product. Using the variable microwave power program is one of the famous methods for temperature control to prevent scrunching and burning the product. But powerful models for predicting the moisture content and microwave power during the drying process are not available. In this study, the drying kinetic of banana slices and input microwave power in the hybrid microwave‐hot air dryer under constant and variable microwave power was investigated and real‐time evaluating of the developed models for dryer control was examined. The results expressed the real‐time evaluation of the developed model had great accuracy and reliability and can be used for microwave dryer control.

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Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 63%

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Sabzevari

Behroozi‐Khazaei

Darvishi

2021

J Food Process Engineering

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“…As expected, the higher microwave intensity can lead to the greater porosity of raspberry chips. This is because high microwave intensity enhances water diffusion and evaporation to build high pressure inside sample (Monteiro, Gomide, et al, 2020b). By overall, the porosity increases with the removal of moisture inside raspberry chips.…”

Section: Resultsmentioning

confidence: 99%

Formation of texture quality of raspberry snack under microwave puffing

Feng

Zhao

et al. 2021

Journal of Texture Studies

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Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and durationand key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.

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“…Drying has an important impact on the improvement of fragility, hardness, and color retention of the product, therefore enhancing the overall taste, sensory quality and ensuring a long-term storage life (Wojdylo et al, 2014;Zhou, Staniszewska, et al, 2021). The main drying techniques of papaya are hot air drying (Gao et al, 2014), infrared radiation drying (Gao et al, 2015), vacuum drying (Gao et al, 2015), and microwave vacuum drying (Nimmanpipug et al, 2013;Wang, 2012). As a traditional drying technology, hot air drying has some limitations, such as slow drying rate, poor product quality, serious nutrients loss, and obvious surface hardening (Yamakage et al, 2021;Zhou, Feng, et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Microwave vacuum drying technology heats from the inside of the material in a vacuum state to ensure a pressure gradient so that it is easy to achieve rapid dehydration of materials and promote the slices to form a crispy texture. Meanwhile, the nutrients can be effectively preserved and the sensory quality is relatively high (Bhagya Raj & Dash, 2020; Ricardo et al, 2020; Monteiro et al, 2020). In view of many advantages, microwave vacuum drying has been used for kiwifruit (Zhang, Xin, et al, 2020), banana (Dai, Yang, et al, 2020), apple (Lv et al, 2018), and many other agricultural products.…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

Dai

et al. 2022

Food Processing Preservation

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In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box-Behnken central combination experiments were designed

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Microwave vacuum drying of foods with temperature control by power modulation

Cited by 33 publications

References 38 publications

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Real‐time evaluation of artificial neural network‐developed model of banana slice kinetics in microwave‐hot air dryer

Formation of texture quality of raspberry snack under microwave puffing

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

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